The contents of food safety inspection include:

1. Provisions on the limits of pathogenic microorganisms, pesticide residues, veterinary drug residues, heavy metal residues, pollutants, epidemic situation and other substances harmful to human health in food and food-related products;

2. Variety, application scope and specific dosage of food additives;

3. Requirements for labels, labels and instructions related to food safety and nutrition;

4. Hygienic requirements in the process of food production and operation;

5. Quality requirements related to food safety;

6. Food safety inspection methods and regulations, etc., as follows:

① There are places for food raw material handling, food processing, packaging and storage that are suitable for the variety and quantity of food produced and operated, keeping the environment of the places clean and tidy, and keeping a specified distance from toxic and harmful places and other pollution sources;

② having production and operation equipment or facilities suitable for the variety and quantity of food produced and operated, and corresponding equipment or facilities for disinfection, changing clothes, washing, lighting, lighting, ventilation, antisepsis, dustproof, fly prevention, rodent prevention, insect prevention, washing, wastewater treatment and garbage and waste storage;

③ having professional and technical personnel and management personnel for food safety and rules and regulations to ensure food safety;

④ It has reasonable equipment layout and technological process to prevent cross-contamination between food to be processed and directly imported food, raw materials and finished products, and avoid food contact with toxic and unclean substances;

⑤ Tableware, drinking utensils and containers for direct food should be washed and disinfected before use, and cookware and utensils should be washed and kept clean after use;

⑥ containers, tools and equipment for storing, transporting, loading and unloading food should be safe, harmless, clean, prevent food contamination, and meet special requirements such as temperature required to ensure food safety. Food should not be transported with toxic and harmful articles;

⑦ The food directly eaten should be packed in small packages or non-toxic and clean packaging materials and tableware should be used;

⑧ Food producers and marketers should maintain personal hygiene. When producing and marketing food, they should wash their hands and wear clean work clothes and hats. Non-toxic and clean selling tools should be used when selling unpackaged food for direct import;

pet-name ruby water should meet the hygienic standard for drinking water stipulated by the state;

attending the detergents and disinfectants used shall be safe and harmless to human body;

⑾ other requirements stipulated by laws and regulations.